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Easter Bell Cookies

Easter Bell Cookies

These colorful and delicious Easter Bell Cookies pay homage to the French cloches volants (flying bells) that are said to bring chocolate and eggs at Eastertide. 

Easter Bell Cookies
Serves: approximately 30
  • 1 (8-ounce) package almond paste, coarsely grated
  • ¾ cup granulated sugar
  • ½ cup plus 2 tablespoons unsalted butter, softened
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ¼ teaspoon fine sea salt
  • Royal Icing (recipe follows)
  • Garnish: pastel decorating sugars
  1. In a large bowl, beat together almond paste and granulated sugar with a mixer at low speed until mixture resembles coarse crumbs. With mixer at medium speed, add butter, beating until combined. With mixer at high speed, add egg yolk and vanilla extract, beating until thick and creamy, approximately 3 minutes.
  2. In a medium bowl, whisk together flour and salt. With mixer at low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 350°. Line several baking sheets with parchment paper.
  4. Let dough stand at room temperature a few minutes to soften slightly before rolling. Turn out half of dough onto a lightly floured surface. Place dough between sheets of parchment paper. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a medium-size bell-shaped cookie cutter, cut shapes from dough. Place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough.
  5. Bake until edges of cookies are very light golden brown, 8 to 10 minutes. Let cool on pan for 2 to 3 minutes. Transfer cookies to wire racks. Let cool completely.
  6. Dip top of cookies into Royal Icing, letting excess drip off. Turn right side up, and place on wire racks. Sprinkle with decorating sugars. Let icing dry completely. Store at room temperature in an airtight container with layers separated with wax paper.

Royal Icing
Serves: 2 cups
  • 2½ cups plus 2 tablespoons confectioners’ sugar
  • 2 teaspoons meringue powder
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon fine sea salt
  • ¼ cup water
  • 1 teaspoon lemon extract
  1. In a medium bowl, whisk together confectioners’ sugar, meringue powder, cream of tartar, and salt. Add ¼ cup water and lemon extract, whisking until combined. (Use whisk sparingly, as it causes bubbles in the icing. Switch to a spoon, if necessary.) Use immediately.


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